Description
A classic Southern comfort food, this Red Beans and Rice recipe features tender red beans cooked slowly with spicy Andouille sausage, aromatic vegetables, and a blend of seasonings, all served over fluffy rice for a hearty and flavorful meal perfect for dinner.
Ingredients
Beans and Meat
- 1 pound dry red beans
- 12 to 14 ounces Andouille sausage, cut into 1/4-inch slices
Vegetables and Aromatics
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- 1/2 cup chopped fresh parsley, plus more for garnish
- 1/4 cup chopped fresh green onions, plus more for garnish
Liquids and Fats
- 2 tablespoons olive oil
- 1/2 tablespoon butter
- 6 to 7 cups low sodium vegetable broth (or chicken broth)
Seasonings and Spices
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cayenne red pepper, or to taste
- Freshly ground black pepper, to taste
- 2 bay leaves
Rice
- 1 1/2 cups long grain brown rice or white rice, cooked according to package directions
Instructions
- Soak the beans: Place the dry red beans in a large soup pot or bowl and cover with water about 2 inches above the beans. Soak for 8 hours or overnight to soften.
- Brown the andouille sausages: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced sausage and cook, stirring frequently, until browned on both sides. Remove the sausage and set aside.
- Sauté the vegetables: Add butter to the pot and let it melt. Stir in the diced onions and cook over medium heat for 3 minutes until starting to soften. Add diced celery and both bell peppers, cooking an additional 4 minutes. Add garlic and cook for 15 seconds, stirring constantly.
- Stir in seasonings and broth: Add salt, oregano, thyme, paprika, cayenne, and black pepper to the pot and cook for 1 more minute. Pour in the vegetable broth, stirring well and scraping up any browned bits from the bottom.
- Add the beans and sausage: Drain and rinse the soaked beans, then add them to the pot along with the browned sausage slices. Stir to combine.
- Simmer: Add the bay leaves. Increase heat to high and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beans are soft and tender. Check doneness by mashing a bean; it should have a tender interior with slightly resistant skin.
- Mash the beans: Remove bay leaves and discard. Take 1 cup of the cooked beans and mash them with a fork, then stir back into the pot to achieve a creamy consistency.
- Adjust consistency and seasoning: If the mixture is too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and spices as needed.
- Finish and serve: Stir in chopped parsley and green onions, cooking for an additional 5 minutes. Remove from heat and serve the beans hot over the cooked rice.
Notes
- Clean the beans thoroughly before soaking to remove any debris like pebbles or dirt.
- For enhanced flavor, add a splash of vinegar or lemon juice at the end if the dish tastes flat, without adding more salt or spice.
- If using canned beans instead of dry, skip the soaking step and reduce cooking time to about 30 minutes as canned beans are already cooked. Use approximately 2 (15-ounce) cans of red beans.
- Store leftovers by refrigerating the beans mixture separately from the rice in airtight containers for up to one week.
